TURKEY AND GOAT CHEESE LASAGNA

This lasagna is delicious.  The goat cheese adds such a great flavor.  Mike and I loved it.  The recipe is a take on one from Ina Garten.  I didn't have turkey sausage (which the recipe calls for) so I used ground turkey meat.  It is so easy to make and so good!!

INGREDIENTS
2 tbsp olive oil
1 yellow onion, chopped
2 garlic cloves, minced
1 1/2 lbs ground turkey
28 oz can crushed tomatoes
6 oz can tomato paste
1/4 cup chopped flat leaf parsley, divided
1/4 cup chopped fresh basil leaves
kosher salt
black pepper
red pepper flakes
Italian seasoning
2/3 box lasagna no boil lasagna noodles
15 oz ricotta cheese
4 oz goat cheese
1 cup grated parmesan
1 extra large egg, lightly beaten
.75 lb fresh mozzarella, thinly sliced

DIRECTIONS
1.  Preheate oven to 400 degrees.
2.  In a large skillet over medium heat, cook the onions until translucent, about 5 minutes. Then add the garlic, and cook for 1 minute, and then add turkey meat.
3.  Add the tomatoes, tomato paste, basil, 1/2 the parsley, pinch of red pepper flakes, pinch of Italian Seasoning, 1 1/2 tsp of salt, and 1/2 tsp of pepper. Allow the sauce to simmer while preparing the other portions.
4.  Combine ricotta, goat cheese, parmesan, egg, 1/2 tsp salt, 1/4 tsp pepper and remaining parsley together, and allow to sit at room temperature for about 10 minutes (this will make it easier to spread).
5.  In a 9x12 baking dish, ladle 1/3 of the sauce, and then lay 1/2 of the noodles. Follow with 1/2 of the ricotta mixture, 1/2 the mozzarella slices, and then another 1/3 of the sauce. Finally, add the remaining noodles, spread with the remaining ricotta, mozzarella and sauce. Sprinkle another small amount, maybe 1/4 cup of parmesan overtop.
6.  Bake for 30 minutes, until bubbling and cheese is melted.